If you’ve been searching for a delicious, wholesome loaf that fits perfectly into a gluten-free lifestyle, then this Gluten-Free Yogurt Bread Recipe is about to become your new favorite. It combines the tangy creaminess of yogurt with the gentle earthiness of psyllium husk, resulting in a bread that’s soft yet sturdy, with a beautiful crust and tender crumb. Whether you’re gluten intolerant, avoiding gluten for health reasons, or simply want to try something new and nourishing, this bread is approachable, flavorful, and utterly satisfying. Get ready to fill your kitchen with the comforting aroma of freshly baked bread that’s as friendly to your tummy as it is to your taste buds.
Ingredients You’ll Need
These ingredients are refreshingly simple, but each one plays a crucial role in giving this bread its perfect texture, flavor, and structure. From the binding power of psyllium husk to the zing of apple cider vinegar, every element works harmoniously to create a loaf that’s as beautiful as it is tasty.
- 18g psyllium husk: This natural fiber acts like gluten, giving your bread elasticity and moisture retention.
- 20g maple syrup or cane sugar: Just enough sweetness to feed the yeast and deepen the flavor.
- 320g hot water: The heat helps activate the psyllium and jumpstarts the fermentation process.
- 200g unsweetened yogurt (preferably dairy-free, like cashew): Adds moisture, tenderness, and a subtle tang for that signature yogurt bread flavor.
- 5g (1 teaspoon) apple cider vinegar: Enhances the rise and brings out complexity in the taste.
- 460g gluten-free bread flour blend: The foundation of your loaf — choose a quality blend for the best results.
- 12g sea salt: Balances the flavors and supports yeast fermentation.
- 7g instant yeast (gluten-free): The magic behind your bread’s rise — check your package to ensure it’s gluten-free!
How to Make Gluten-Free Yogurt Bread Recipe
Step 1: Prepare the Psyllium Gel
Start by whisking together the psyllium husk, sweetener, hot water, yogurt, and apple cider vinegar in a bowl or large measuring cup. The hot water activates the psyllium, causing it to thicken into a gel-like consistency. This gel is essential because it mimics gluten’s stretchiness, giving your bread that coveted structure and softness. Letting it rest for a few minutes allows it to thicken properly so it can bind your dough beautifully.
Step 2: Mix Dry Ingredients
In a large bowl or your stand mixer’s bowl, combine your gluten-free flour blend, sea salt, and yeast. Whisking these dry ingredients together ensures they’re evenly distributed so your bread will rise and season consistently. Double-check that your yeast is gluten-free for the best results.
Step 3: Combine Wet and Dry Mixtures
Pour the psyllium gel into the dry ingredients. If you’re using a stand mixer, fit it with a dough hook and mix until your dough is smooth and well combined. Be sure to scrape down the sides and flip the dough occasionally to ensure everything is evenly mixed. If mixing by hand, a dough whisk works great for initial combining before you finish kneading by hand. The dough should feel soft and light, not dense. If it feels dry, add up to 30g of extra water gradually to reach the optimal consistency.
Step 4: Shape the Dough
With clean hands, knead the dough a bit more while shaping it into your preferred loaf shape. You can place it in a banneton basket seam side up for a more rustic shape or in a loaf pan seam side down for a classic loaf shape. The dough’s softness makes it easy to handle and shape without much effort.
Step 5: First Rise
Cover your dough with a tea towel and let it rise in a warm spot for about an hour. The dough should nearly double in size and feel light and fluffy when pressed gently. While it’s proofing, preheat your oven to 425℉ and get your Dutch oven warming inside if you plan to bake the bread that way.
Step 6: Score and Prepare for Baking
Once your bread has risen, carefully score the top with a sharp knife or bread lame. If using a banneton, gently flip the dough onto parchment or a silicone baking sling before scoring. If baking in a loaf pan, brushing the top with a little oil before baking helps develop a lovely golden crust and softens the crust slightly for a tender bite.
Step 7: Bake to Perfection
Place your loaf inside the Dutch oven or directly in the preheated oven if using a loaf pan. Bake for 1 hour and 20 minutes, removing the Dutch oven’s lid for the last 15 minutes to let the crust get beautifully crispy and golden brown. The result is a crunchy yet tender crust encasing a moist and fluffy interior.
Step 8: Cooling in the Oven
Remove the loaf from its baking vessel, then turn off the oven and set the bread directly on the oven rack with the door slightly ajar. Allow it to cool here for 30 minutes to an hour. This step finishes off any interior moisture and improves the texture, preventing gumminess inside your loaf.
Step 9: Final Cooling
Transfer your loaf to a cooling rack to cool completely. This is the hardest part because the aroma is irresistible, but waiting at least 4 to 5 hours (or ideally overnight) is crucial for the bread’s crumb to set so it slices beautifully without squashing.
Step 10: Slice and Enjoy
Once fully cooled, slice your bread. Whether you enjoy it fresh, toasted, or with your favorite toppings, this Gluten-Free Yogurt Bread Recipe will deliver every time with its moist crumb, crusty exterior, and subtle tangy flavor.
How to Serve Gluten-Free Yogurt Bread Recipe
Garnishes
Adding just a touch of garnish can elevate your serving experience. Try sprinkling seeds like sesame, poppy, or sunflower on top before baking to add a nutty crunch. Fresh herbs, sea salt flakes, or even a brush of melted dairy-free butter after baking lend an inviting finish that complements the bread’s mild flavor.
Side Dishes
This bread shines alongside soups, stews, or hearty salads. Its soft but sturdy texture is perfect for mopping up rich sauces or serving as a base for avocado toast, bruschetta, or open-faced sandwiches. Whether you’re pairing it with a creamy tomato soup or a vibrant Mediterranean salad, this bread adds warmth and substance to your meal.
Creative Ways to Present
Feeling adventurous? Use this bread as a canvas for layered sandwiches or transform it into delightful croutons by cubing and toasting slices with garlic and herbs. You can also make French toast with a dairy-free twist, taking advantage of the bread’s slight tang and delicate crumb for an irresistible breakfast or brunch treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and why wouldn’t you?), slice the bread and keep it in an airtight container or resealable bag at room temperature for up to two days. For longer storage, the refrigerator can keep it fresh for several days, though it’s best eaten within a week for optimal texture and flavor.
Freezing
This bread freezes wonderfully. Slice it before freezing so you can grab a piece or two whenever the craving hits. Wrapped tightly in plastic wrap and placed in a freezer bag, it will stay fresh for up to six months. Thaw slices at room temperature or toast them straight from the freezer for a quick, delicious snack.
Reheating
To restore that fresh-baked feel, lightly toast slices or warm them in a preheated oven at 350℉ for 5 to 10 minutes. This refreshes the crust and revives the tender crumb inside, making every bite taste like it just came out of the oven.
FAQs
Is this bread completely gluten-free?
Yes, this Gluten-Free Yogurt Bread Recipe uses a certified gluten-free flour blend and gluten-free yeast, making it safe for those with gluten intolerance or celiac disease. Always double-check your ingredients to ensure they’re labeled gluten-free.
Can I use regular yogurt instead of dairy-free?
Absolutely! The recipe works well with dairy or dairy-free yogurt. Just avoid super thick yogurts for best texture—thinner, unsweetened yogurts integrate more smoothly into the dough.
Why do I need psyllium husk in this recipe?
Psyllium husk acts as a binder, replicating the elasticity gluten usually provides in bread dough. It helps trap moisture and gives the bread structure and softness, preventing it from crumbling or being overly dense.
Can I substitute active dry yeast for instant yeast?
You can use active dry yeast, but it requires a different approach: dissolve it in a bit of warm water with a pinch of sugar and let it activate for 5 to 10 minutes before adding it to your dry ingredients. Instant yeast can be mixed directly with the flour, saving time.
How long does it take to bake and cool this bread?
The total baking time is around 1 hour and 20 minutes, plus a crucial cooling period. For best results, let the loaf cool completely—ideally 4 to 5 hours or overnight—before slicing to achieve the perfect crumb and prevent it from becoming gummy.
Final Thoughts
Baking this Gluten-Free Yogurt Bread Recipe will not only fill your kitchen with warmth and comforting aromas but also give you a delicious, nourishing loaf to enjoy anytime. It’s a recipe that’s approachable for all skill levels and rewards your patience with a tender, tangy bread that shines at breakfast, lunch, or dinner. Go ahead and give it a try; your gluten-free baking adventure just found its new classic!
PrintGluten-Free Yogurt Bread Recipe
This gluten-free bread recipe uses a unique blend of psyllium husk and yogurt to create a soft, light loaf with a crusty exterior. Perfect for those avoiding gluten, this loaf combines wholesome ingredients and a straightforward baking method to deliver delicious, fresh homemade bread with a tender crumb and a satisfying crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 1 loaf (approximately 12-14 slices)
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 18g psyllium husk
- 20g maple syrup or cane sugar
- 320g hot water
- 200g unsweetened yogurt (preferably dairy-free cashew yogurt, thinner consistency)
- 5g (1 teaspoon) apple cider vinegar
Dry Ingredients
- 460g gluten-free bread flour blend
- 12g sea salt
- 7g instant yeast (ensure gluten-free)
Instructions
- Prepare Psyllium Gel: In a bowl or large liquid measuring cup, combine the psyllium husk, sweetener, hot water, yogurt, and apple cider vinegar. Whisk thoroughly to break up the psyllium and let the mixture sit for a few minutes until it thickens and forms a gel-like consistency.
- Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free bread flour blend, sea salt, and instant yeast to evenly distribute the ingredients.
- Mix Dough: Add the prepared psyllium gel to the dry ingredients. Using a dough hook on a stand mixer, mix until the dough is smooth and well combined, scraping down the sides and flipping the dough as needed. Alternatively, use a dough whisk and then knead by hand, adding up to 30g extra water if the dough feels too dense or dry, adjusting for yogurt texture differences.
- Shape Dough: Knead the dough by hand briefly and shape it into your desired form. Place it into a banneton basket seam side up, or a loaf pan seam side down for the final proofing stage.
- Proof: Cover the dough with a tea towel and let it rise in a warm place for about 1 hour until doubled in size and puffed. Meanwhile, preheat your oven to 425℉ (218℃) with a Dutch oven inside if using.
- Score and Prepare for Baking: Once risen, carefully flip the dough out of the banneton onto parchment or a silicone sling if baking in a Dutch oven, then score the surface. If using a loaf pan, optionally brush the top with oil to promote a golden, soft crust.
- Bake: Transfer the dough into the Dutch oven or place the loaf pan directly into the oven. Bake for 1 hour and 20 minutes, removing the Dutch oven lid for the last 15 minutes to brown the crust. The bread should develop a golden-brown, crusty exterior.
- Cool Inside Oven: Remove the bread from its baking vessel, turn off the oven, place the loaf directly on the rack, and prop the oven door open. Let the bread cool inside the oven for 30 minutes to 1 hour to finish cooking and prevent gumminess.
- Cool Completely: Transfer the bread to a cooling rack and allow it to cool fully, ideally overnight or at least 4-5 hours, to let the crumb set properly.
- Slice and Serve: Once fully cooled, slice the bread and enjoy it fresh, toasted, or however preferred.
- Storage: Slice the loaf and freeze for up to 6 months for best preservation. Alternatively, store at room temperature in a bag or container for up to 2 days, or in an airtight bag in the refrigerator for longer freshness.
Notes
- Make sure to use gluten-free instant yeast; if using active dry yeast, allow it to proof before using as per yeast package instructions.
- Yogurt texture can affect dough hydration; a thinner yogurt is preferred to keep dough soft and workable.
- Adding up to 30g extra water can help adjust dough consistency if it feels too dense or dry.
- Cooling the bread completely before slicing is critical to avoid doughy texture inside.
- For best crust development and oven spring, using a Dutch oven with a lid is recommended but a loaf pan works fine.
- This recipe is naturally dairy-free if using dairy-free yogurt.
